Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens.

@article{An2010EffectOM,
  title={Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens.},
  author={Junqing An and J X Zheng and Jun Ya Li and Dongping Zeng and Li Jia Qu and Guoyun Xu and Ning Yang},
  journal={Poultry science},
  year={2010},
  volume={89 8},
  pages={1750-4}
}
The objective of the present study was to evaluate the role of myofiber characteristics and the thickness of 2 major muscle membranes, perimysium and endomysium, in determining the breast meat tenderness of chickens. Birds from 2 breeds (White Leghorn and a line of broiler) were chosen. Chicks were sexed and wing-banded at hatch and were grown in separate cages in a single house. Sixty broilers and 60 White Leghorns were harvested at 6 wk of age, respectively, whereas another 60 White Leghorns… CONTINUE READING
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